[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on August 6. A follow-up inspection was conducted on August 7. The report may not represent the future health inspection status of the food establishments.]
A routine inspection was conducted at the Clay Oven Indian Cuisine restaurant on August 6. According to the inspection report, inspectors documented multiple violations, including residue buildup on food-contact surfaces, fly activity, and improperly covered food items.
On August 7, a follow-up inspection was conducted at the restaurant. The restaurant received a green placard following the inspection.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Clay Oven Indian Cuisine
When: August 6
Where: 8807 Greenback Ln, Orangevale, CA 95662, United States
Clay Oven Indian Cuisine is a well-known, informal, authentic Indian restaurant. According to the inspection report, the violations included:
- The handwashing sink had no paper towels available, and the paper towel dispenser was also not operational. The report instructed staff to provide paper towels at all handwashing sinks. The inoperable dispenser was also fixed on site during inspection.
- The report also stated that the handwashing sink was partially blocked by a wiping cloth. The staff was advised to keep the handwashing sinks clear and accessible at all times.
- The inspection report found several potentially hazardous foods (PHFs) out of proper holding temperature, including raw marinated tandoori chicken at 51°F stored in the two-door upright refrigerator with a surrounding temperature of 55°F.
- During the inspection, the employee informed the inspectors that the chicken had been marinated the previous day, and the refrigeration unit was not fully functional. Almost 5 pounds of raw chicken were voluntarily discarded during the inspection.
- The report noted black residue on a green chopping board that was stored behind the 3-compartment sink faucet and on the cutting board on top of the cook’s line reach-in refrigerator. The staff was instructed to clean and sanitize the board or replace it if proper cleaning was not possible.
- Black slime build-up was found inside the ice machine. The restaurant is required to clean and sanitize the ice machine immediately.
- In the kitchen, a fly was observed during the inspection. The back door of the restaurant has a gap greater than one-quarter inch at the bottom, which allows pest entry. Staff were instructed to improve sanitation and maintain the restaurant’s cleanliness by sealing gaps and using pest prevention measures to prevent fly activity.
- Bulk uncovered flours were stored under the prep table across from the tandoori oven. Cover all food items to protect them from contamination. In one of the bulk flours, a food handle was found under the prep table across from the tandoori oven. The staff was immediately asked to remove the object from the food and ensure all utensils are properly stored to prevent contamination.
- Several uncovered food containers and trays were stored in the two-door reach-in refrigerator at the cook’s line, at the left two-door upright refrigerator, and at the three-door upright refrigerator. Staff were instructed to keep all food items covered during storage.
- Raw eggs were stored above ready-to-eat foods in a three-door upright refrigerator. Store raw animal products below cooked and ready-to-eat foods to prevent cross-contamination.
- An unapproved pesticide spray, Raid ant and roach spray, was stored on a milk crate next to the clean dish storage rack. The staff was instructed to use only approved pesticides in the food facilities to prevent chemical contamination of food and food contact surfaces. The sprays were removed during inspection.
- The inspection report noted that food-related items were stored in the second restroom, which was being used as a storage area. The report instructed staff to remove all food and food-related items from the restroom.
- A bag of sugar was found on the floor next to the water heater. The staff was advised to store food items at least six inches above the floor. The restaurant is required to correct it within 24 hours.
- Seasoning containers without proper labeling were stored on the wire rack next to the water heater and above the cold top. Unlabeled squirt bottles were found on the cart at the cook’s line. The staff was asked to label all food containers with the common name of the contents immediately.
- Heavy accumulation of old food debris, grease, and dust was observed throughout the kitchen, including storage racks near the water heater and across the three-compartment sink. Dirt buildup was also found in the ventilation hood filters, around and under the deep fryer and stove, all bulk containers for seasonings, herbs, and flours, under the reach-in refrigerator, ceiling vents, under the cold top cover, and the black electric fan. Staff were instructed to thoroughly clean the affected areas and correct the violations within seven days.
- Herbs, seasonings, and other bulk food items were stored next to the water heater and across the cook’s line in non-food-grade plastic containers. The restaurant was instructed to transfer all food to clean, approved, food-grade containers immediately to prevent contamination.
- An unapproved scoop was used in the wheat flour container. The staff was instructed to use approved scoops with handles that were stored so they do not contact food during the inspection.
- Heavy ice accumulation was found in the ice cream freezer; the staff are required to clean and defrost the freezer within 72 hours. The report noted that the ice accumulation may impact proper temperature control and the freezer’s operation.
- The water heater was kept on raw wood; the restaurant is required to install the water heater on an approved, durable surface within 30 days.
- The restaurant was using a household blender to make mango lassi. The staff was instructed to remove household equipment and use only approved commercial-grade equipment within 14 days.
- Cardboard was being used as a liner on the seasoning storage rack, and cardboard and cloth were being used as liners for clean dishes. According to the report, the staff had to remove the unapproved cardboard and cloth and use smooth, clean, and durable surfaces.
- Unfinished wood was being used as a shelf in the front dry storage area. Replace it with a smooth, durable, and cleanable material within 14 days.
- Broken gaskets were observed on the reach-in refrigerator at the cook’s line and the right two-door upright refrigerator. The report instructed the restaurant to repair or replace the gaskets within 10 days.
- Two propane tanks were stored in the restroom that was being used as a storage room. The propane tanks are not allowed to be stored inside the facility. The staff is required to remove all propane tanks from the facility immediately.
- Accumulated grease and dust were found on vents under the cook line. Clean and maintain the ventilation systems within 7 days to ensure proper operation.
- During the inspection, thermometers were not present in any of the refrigerators. The restaurant staff was asked to provide accurate and proper thermometers to measure temperatures.
- A sanitizer bucket was not available before food preparation. The restaurant must have a properly prepared sanitizer bucket before starting food preparation.
- The ice machine drain line terminated inside the floor sink without an air gap. The report instructed the restaurant to install a proper air gap to prevent backflow contamination, and it should be corrected within 3 days.
- Excessive clutter, old equipment, and stored food-related items prevented inspection of the second restroom. The staff was instructed to remove the unused items and maintain access to all areas for inspection. The restaurant should clean the restroom within 14 days.
- An inoperable freezer and fryer were also observed in the kitchen. The staff was asked to repair and remove the inoperable freezer and fryer within 30 days.
- An employee used the three-compartment sink to prepare rice while dirty dishes were present in the sink. The prep sink is only for food preparation. The report advised stopping food preparation in the three-compartment sink, and it should be used only for dishwashing and needs to be corrected within 24 hours.
- A mop was stored in a mop bucket containing dirty water, instead of being stored to air-dry after use. The restaurant was instructed to correct it immediately.
- Personal items, like phones and keys, were stored on the food preparation table across from the prep sink and the dish storage rack. All personal items are required to be stored away from food, food preparation areas, and food contact items.
- The wall cove tile was missing next to the seasoning rack and by the back door; the items need repair and replacement. The restaurant must correct it within 14 days.
- Under the tandoori oven, the floor tiles were missing, and created an uncleanable surface. The restaurant must repair or replace the tiles within 14 days.
- The restaurant’s health permit was not available for review during the inspection. The restaurant is required to locate the current health permit and post it within 7 days. The report stated that the restaurant should contact the Environmental Management Department for a replacement if they are unable to locate it.
A detailed inspection report is available here.
According to the inspection report, the restaurant received a yellow placard because of its unsatisfactory condition. The report states that a follow-up inspection is scheduled within 24 to 72 hours to verify compliance. Inspectors directed the restaurant to correct the cited violations before the follow-up inspection.
Follow-up Inspection
The reinspection conducted on August 7 found that all major health violations had been corrected. The health inspectors issued a green placard to the restaurant and instructed the staff to correct all remaining violations within the specified timeframe. The detailed reinspection report is available here.
